New health and safety guidelines may affect local businesses/events. We advise you to confirm directly with businesses/events prior to visiting.

NEPA Forecast few clouds 70°F


Healthy Living , Videos , Dining , Places to Eat & Drink

Healthy Eating: Broncos Vault Brazilian Steakhouse

DiscoverNEPA has partnered with Diamond City Partnership, the Greater Wyoming Valley Area YMCA and the City of Wilkes-Barre Health Department to create a video series about healthy eating. Restaurants throughout downtown Wilkes-Barre will share fresh and wholesome recipes that you can make right in your own kitchen.

Today, Edilene Falcon, owner of Broncos Vault Brazilian Steakhouse, shows how to prepare a lean sirloin and a quick, delicious avocado salad.

This project was funded by the Pennsylvania Department of Health’s Preventive Health and Health Services Block Grant.


Broncos Top Sirloin/Coulotte Grilled Steak with Avocado Salad


Top Sirloin/Coulotte Grilled Steak

Two 6 oz top sirloin steaks, choice or prime grade
¼ teaspoon coarse sea salt

Preheat grill to 350 degrees or medium high. Bring steak to room temperature. Season both sides of the steak with sea salt. For a medium-rare steak, cook the steak on the grill 3-4 minutes per side. Remove the fat before serving (leaving the fat on while cooking prevents the steak from sticking to the grill and adds flavor).

Healthy Avocado Salad

3 medium avocados
3 tomatoes
1 large seedless cucumber
1 Tablespoon fresh parsley, chopped
½ of a red onion, chopped
½ of a fresh lime, juiced
1-2 teaspoons of olive oil
Pinch of sea salt

Peel the avocados and remove the pits. Cut the avocados into small ½ inch cubes. Peel the cucumber and cut it and the tomatoes into ½ inch cubes. Add the chopped red onion and stir. Squeeze the lime juice over the salad, add the olive oil, chopped parsley and a pinch of sea salt. Gently mix the salad and serve alongside the grilled steak.


Filete Bronco de lomo/solomillo superior a la parrilla con ensalada de aguacate


Filete de lomo/solomillo superior a la parrilla

Dos filetes de solomillo superior de 6 onzas, de calidad selecta o de primera
¼ de cucharadita de sal marina gruesa

Precaliente la parrilla a 350 grados o a temperatura media alta. Ponga el filete a temperatura ambiente. Sazone ambos lados del filete con sal marina. Para un filete con término medio/crudo, cocine el filete en la parrilla 3-4 minutos cada lado. Retire la grasa antes de servir (dejar la grasa mientras se cocina evita que el filete se pegue a la parrilla y le agrega sabor).

Ensalada saludable de aguacate

3 aguacates medianos
3 tomates
1 pepino grande sin semillas
1 cucharada de perejil fresco picado
½ cebolla morada picada
½ limón fresca exprimida
1-2 cucharaditas de aceite de oliva
Una pizca de sal marina

Pele los aguacates y quíteles el hueso. Corte los aguacates en cubos pequeños de ½ pulgada. Pele el pepino y córtelo junto con los tomates en cubos de ½ pulgada. Añada la cebolla morada picada y mezcle. Exprima el jugo de limón sobre la ensalada, agregue el aceite de oliva, el perejil picado y una pizca de sal marina. Mezcle suavemente la ensalada y sírvala junto con el filete a la parrilla.

Related Articles & Stories

View All Videos


Find Your Next NEPA Adventure

View All Things to Do